Thursday, June 11, 2009
We are busy getting ready for the beach! I just love, love, love the ocean. Yesterday we went to the library and stocked up on books to take. I am planning on sitting under my umbrella and reading like crazy. I joined www.southerndaydreamer.blogspot.com for a reading challenge. I hope to make some headway on my books while at the beach. The boys are also planning on bringing some board games and video games to play with their cousins. I have heard discussion of an all family WII bowling tournament while we are there. There will be 21 of us going! How fun!!!
Today I want to share some recipes that I have come across. These are from fellow bloggers and they are turning out to be wonderful keepers!
Hash Brown Casserole
1 can condensed cream of celery soup
8 ounces Colby cheese, grated
1/2 cup butter, melted
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1 (2 pound) bag frozen shredded hash browns, thawed
Grease a 13X9X2 inch baking pan; set aside. Combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake at 350 degrees for 45 minutes, until heated through and top is browned. Enjoy! ( Mrs. H at HeritageSchoolhouse) My family has loved this!
Pineapple Breeze Cake
1 8 ounce package of cream cheese, softened
1 stick of butter, softened
1 16 ounce box of powdered sugar
1 cup of coconut flakes
Blend well with mixer.
Make cake using directions on yellow cake mix.
When cakes have cooled completely, spread a can of drained crush pineapple as filling. (You can also add cool whip to the center if you desire. It is completely optional.)
Add top layer of cake and ice with coconut cream cheese icing.
Toast coconut and pecan topping:
In a skillet, add 1 Tablespoon butter or margarine and melt. Add 1/2 cup of coconut flakes and 1/2 cup of chopped pecans. Saute until coconut has browned. Remove from heat and cool. Once cool, sprinkle on top of icing. Chill for 2 hours prior to serving. ( Melissa at Huckleberry Prairie) This was a hit at the family reunion!
3 tubes refrigerator biscuits
1 stick butter
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon cinnamon
Cut each biscuit into four pieces. Using kitchen scissors is a quick way to do this.
Melt butter. Mix together sugars and cinnamon. Dip each biscuit in butter, then in sugar mixture. Fill a bundt pan with coated biscuits. Bake at 400 degrees for 25 minutes. Let cool for about 5 minutes. ( Mrs. H. over at Heritage Schoolhouse) My boys absolutely loved this. I am going to make it while on vacation.
I hope you enjoy these recipes. Heritage Schoolhouse and Huckleberry Prairie have some delicious recipes. Be sure to check them out!
Have a great Thursday!